Serves 1
Directions
- 1Dice the leek.
- 2Mince the shallot.
- 3Dice the fennel.
- 4Slice the mushrooms.
- 5Chop the dill.
- 6Chop the parsley.
- 7Cut the white fish into pieces.
- 8Cut the salmon into pieces.
- 9Pour cooking oil into a frying pan.
- 10Add butter to the frying pan.
- 11Add the leeks and shallots to the pan and sautee.
- 12Add the mushrooms and fennel to the pan and sautee.
- 13Add the flour to the pan and stir.
- 14Add the milk to the pan and stir.
- 15Add salt and pepper and stir.
- 16Add the white fish and the salmon to the pan and stir.
- 17Add dill and parsley and stir.
- 18Rice the potatoes.
- 19Add butter, salt, pepper and egg yolks to the potatoes and mix.
- 20Pour the fish mixture into a baking pan.
- 21Pipe the potato mixture on top of the fish mixture.
- 22Bake until golden brown.
Ingredients
- 4 russet potatoes
- 4 Tbsp salted butter
- 3 egg yolks
- to taste salt
- to taste white pepper
- 2 small leeks
- 1 shallot
- 0.5 a fennel bulb
- 8 brown mushrooms
- 5 oz salmon
- 10 oz white fish (cod and snapper)
- 2 Tbsp AP flour
- 2 Tbsp butter
- 1 Tbsp algae cooking club
- 1 Tbsp chopped dill
- 1 Tbsp chopped parsley
- 1.5 cups whole milk
- 0.5 cups heavy cream
- to taste salt
- to taste pepper
Equipment
knifecutting boardfrying panpotato ricerspatulabowlpiping bag
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